Lemon Verbena Vodka

Recipe

Ingredients:

• 20g (dry weight) lemon verbena

• 200g vodka

Wash and dry lemon verbena. Combine in iSi whipper*, charge with two nitrous canisters. Gently shake for ~10 seconds. Allow to infuse for 5 minutes. Rapidly depressurize at 45 degree angle. Allow mixture to sit until the sound of bubbles is nearly gone. Strain mixture through coffee filter. Squeeze verbena through cheese cloth and pass this mixture through coffee filter. Bottle and store for later. Note: this infusion will initially be green but will oxidize to brown over time; the flavor should not noticeably change.

*Disclaimer: serious injury is possible with this technique. Please read all instructions/disclaimers with your cream whipper. I recommend using only high quality equipment you can trust. I also recommend reading quality reference material such as Liquid Intelligence by Dave Arnold for more information.